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Upside Down Peach Cake Recipe
|Butter||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Pastry flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Egg whites||2 Large, stiffly beaten|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Sliced peeled peaches||2 Cup (32 tbs)|
|Granulated sugar||1 Tablespoon (Extra)|
Serving size: Complete recipe
Calories 2051 Calories from Fat 926
% Daily Value*
Total Fat 105 g161.4%
Saturated Fat 63.3 g316.4%
Trans Fat 0 g
Cholesterol 506 mg
Sodium 1399.7 mg58.3%
Total Carbohydrates 259 g86.2%
Dietary Fiber 16.1 g64.6%
Sugars 153.7 g
Protein 34 g67.1%
Vitamin A 66.7% Vitamin C 1.2%
Calcium 131.4% Iron 15.1%
*Based on a 2000 Calorie diet
? Place butter, granulated sugar, whole egg and vanilla in large bowl. Using electric hand mixer, beat 2 minutes or until mixture becomes thick.
? Sift flour and baking powder together. Using wooden spoon, incorporate half of flour into egg mixture in bowl.
? Pour in cream and mix well. Add remaining flour and continue mixing until well incorporated.
? Fold in beaten egg whites until no trace of white can be seen; set batter aside.
? Sprinkle brown sugar over bottom of prepared cake pan, then cover with sliced peaches in circle pattern.
? Pour in batter and bake 1 hour in middle of oven, or until cake tests done.
? When done, remove cake from oven and let cool in pan. Turn out onto ovenproof serving platter and sprinkle with a little granulated sugar. Place in oven, 6 in (15 cm) from broiler element, and broil 3 to 4 minutes. Slice and serve.